Pesto Focaccia
User Reviews
5
Pesto Focaccia
Description
The preparation starts with activating yeast in lukewarm water mixed with honey to ensure fermentation. Flour and seasoning are combined into a shaggy dough, which is then rested in a bowl coated with pesto and olive oil to integrate flavor and prevent sticking. After a first rise, the dough is shaped and placed in a buttered baking dish coated with olive oil to avoid sticking and encourage a golden crust. The dough undergoes a second rise to develop volume.
The baked focaccia features a tender crumb inside and a slightly crisp crust, with pesto notes imparted throughout. The final garnishes of sea salt, Parmesan, and optional goat cheese pesto contribute bursts of savory, creamy, and salty flavors. This bread is versatile as a snack or accompaniment to meals.
While best consumed fresh, the focaccia freezes well when sliced and stored in an airtight container. Reheating in a moderate oven revives its texture and flavor. The method advises checking yeast activity early and suggests substitutions for seasoning as needed, preserving the bread's herbaceous quality.
Ingredients
- 1 packet active dry yeast
- 2 ¼ cup water lukewarm
- 1 tbsp hot honey Mike's brand
- 5 cups all-purpose flour
- 2 tbsp Green Goddess seasoning Trader Joe's, or sub Italian seasoning
- 3 tbsp pesto divided
- 3 tbsp olive oil divided
- 2 tbsp butter unsalted
- sea salt for topping, flaky
- ¼ cup Parmesan Cheese for topping, shredded
- goat cheese pesto optional, for topping
Instructions
First rise:
- In a large mixing bowl, whisk together lukewarm water, active dry yeast, and hot honey. Let it sit for 5 minutes until the yeast has dissolved and the water is creamy.
- Then, add the flour and green goddess seasoning to the bowl and stir together until all of the liquid is absorbed by the flour. Mix with a rubber spatula until a shaggy dough forms.
- In a clean mixing bowl, use a rubber spatula to spread 2 tablespoons of pesto and 1 tablespoon of olive oil all around the bowl.
- Place the dough ball into the bowl with the pesto/olive oil mixture and cover it with plastic wrap or a towel. Allow the dough to rise at room temperature for 2 hours. It should double/triple in size.
Second Rise:
- Use the butter to generously coat a baking dish (note: you can use parchment paper, butter that, too). The bread will stick to any places that are not covered in butter! Be sure to coat the whole thing. Pour another tablespoon of olive oil into the pan and spread around.
- I learned this trick from Alexandra Stafford: Keep the dough in the bowl and using a fork in each hand, gather up edges of the dough farthest from you and lift up and over into the center of the bowl. Give the bowl a quarter turn and repeat the process. Do this 2 more times; you want to deflate dough while also forming it into a rough ball.
- Transfer the dough to the buttered pan. The bread will spread to the edges of the pan. Let the dough rise again in a warm spot for about 1-2 hours.
Bake:
- When the bread has filled the pan and risen, pre heat you’re oven to 450°F and spread the remainder of the olive oil and another tablespoon of pesto on the top of the bread.
- Then, it’s time to ‘dimple’ the focaccia. Use your fingers (like you’re aggressively typing or playing an instrument) to create deep depressions in the dough. Try to touch the bottom of the pan on each impression.
- Sprinkle the bread with sea salt before baking. Bake for 25-30 minutes or until the focaccia is puffed and golden brown.
- Top with fresh parmesan and apaigeofpositivity: Goat Cheese Pesto for dipping / spread on top!
Notes
- Ensure the yeast mixture becomes creamy after activation to confirm yeast freshness before proceeding.
- Focaccia tastes best the day it’s made but can be frozen sliced and reheated in a 300°F oven for 10-15 minutes to refresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 174kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 5mg | 2% |
| Sodium | 265mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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